Crevalle Jack

This is a "dark meat - almost mackerel strength" fish so it's not for those who like their fish white and pale in flavor. The flesh becomes quite firm when baked, steamed or poached, though it easily broken into large flakes.

Scales are very tiny and not many of them. The fish is fairly easy to fillet, though when you get to the rib cage it's best to use your kitchen shears to cut the ribs loose from the spine and then pull the bones from the fillet, easy with this fish and if you don't you're likely to lose the skirt. A 9 ounce fish will yield just over 4 ounces of skinless fillet.

The fillets aren't the easiest to skin but you need to (small areas of skin still on won't hurt). For one thing you need to get those hard knobby things along the centerline off (they come off with the skin), For another, if you fry a fillet skin on, the skin shrinks so severely it'll actually tear the fillet.